Name: Coconut Rice and Peas
Yield: 8 servings
Ingredients: 1 cup dried red kidney beans, soaked overnight, drained; 2 tablespoons unsalted butter; 1 large shallot, finely chopped; 1 tablespoon chopped oregano; 1 teaspoon chopped thyme; 2 garlic cloves, finely grated; Kosher salt, freshly ground pepper; 1 (13.5-ounce) can unsweetened coconut milk; 2 cups basmati rice

Image may contain Food Dish Meal Plant and Pasta

Photo by Alex Lau

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

Recipe notes

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